OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!
If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.
Requested Article:
Effect of vegetable oils on the thermal gel properties of PSE-like chicken breast meat protein isolate-based emulsion gels
Ke Li, L.H. Wang, Bingbing Cui, et al.
Food Chemistry (2024) Vol. 447, pp. 138904-138904
Closed Access | Times Cited: 7
Ke Li, L.H. Wang, Bingbing Cui, et al.
Food Chemistry (2024) Vol. 447, pp. 138904-138904
Closed Access | Times Cited: 7
Showing 7 citing articles:
Facile synthesis of olive oil-incorporated oleofilms via high-power ultrasonic emulsification: A sustainable packaging model
Merve Akalan, Mehmet Şükrü Karakuş, Hamza Alaşalvar, et al.
Food Chemistry (2025) Vol. 473, pp. 142989-142989
Closed Access
Merve Akalan, Mehmet Şükrü Karakuş, Hamza Alaşalvar, et al.
Food Chemistry (2025) Vol. 473, pp. 142989-142989
Closed Access
Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein
Shengming Zhao, Yang Liu, Xiang Chen, et al.
Food Chemistry (2024) Vol. 455, pp. 139902-139902
Closed Access | Times Cited: 5
Shengming Zhao, Yang Liu, Xiang Chen, et al.
Food Chemistry (2024) Vol. 455, pp. 139902-139902
Closed Access | Times Cited: 5
Improving Functionality of Myofibrillar Protein: A Comparative Study on Fat Types on the Resulting Gelling and Microstructure Properties
Nurul Shaeera Sulaiman, Hana Mohd Zaini, Md Jahurul Haque Akanda, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 5260-5272
Closed Access | Times Cited: 2
Nurul Shaeera Sulaiman, Hana Mohd Zaini, Md Jahurul Haque Akanda, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 5260-5272
Closed Access | Times Cited: 2
Comparison of the effect of vegetable oil and oleogels with different unsaturation on gel properties of Nemipterus virgatus surimi
Hongbo Mi, Miaomiao Tan, Jianrong Li, et al.
Food Chemistry (2024) Vol. 463, pp. 141259-141259
Closed Access | Times Cited: 1
Hongbo Mi, Miaomiao Tan, Jianrong Li, et al.
Food Chemistry (2024) Vol. 463, pp. 141259-141259
Closed Access | Times Cited: 1
Role of protein-lipid interactions for food and food-based applications
Umamaheshweri Aruchunan, Christiani Jeyakumar Henry, Shaun Yong Jie Sim
Food Hydrocolloids (2024) Vol. 160, pp. 110715-110715
Open Access | Times Cited: 1
Umamaheshweri Aruchunan, Christiani Jeyakumar Henry, Shaun Yong Jie Sim
Food Hydrocolloids (2024) Vol. 160, pp. 110715-110715
Open Access | Times Cited: 1
Rice bran oil-in-water emulsion stabilized by Amur catfish myofibrillar protein: Characteristics and its application in surimi gels
Xinru Fan, Wenhao Geng, Xinyue Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137417-137417
Closed Access
Xinru Fan, Wenhao Geng, Xinyue Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137417-137417
Closed Access
Enhancing walnut butter with a pea protein isolate-pectin-pterostilbene complex: Physicochemical properties and stability analysis
Zonghui Tang, Pengfei Fang, Yuting Tao, et al.
Food Research International (2024) Vol. 201, pp. 115541-115541
Closed Access
Zonghui Tang, Pengfei Fang, Yuting Tao, et al.
Food Research International (2024) Vol. 201, pp. 115541-115541
Closed Access
